1 cup coarsely chopped fresh OR ½ cup dried parsley
2 tbsp fresh OR 1 tbsp dried oregano leaves
3 garlic cloves, finely chopped
½ cup olive oil
2 tbsp apple cider vinegar
salt & pepper to taste
Place all ingredients in food processor and pulse until combined. Let sit on counter for a few hours for flavors to combine. Store in refrigerator for up to 3 days.
INGREDIENTS:
CHICKEN:
1 pound boneless, skinless chicken thighs
1/4 cup coconut aminos
1 tablespoon sesame oil
1 teaspoon arrowroot
1-inch piece fresh ginger, grated (about 1 tablespoon)
2 cloves garlic, minced (about 2 teaspoons)
1 teaspoon coconut oil
VEGETABLES:
1 pound green beans
1 large sweet potato (about 10-12 ounces)
SAUCE (OPTIONAL):
1/2 cup chicken broth
1/3 cup unsweetened apple sauce
1/4 cup coconut aminos
1 tablespoon Kickass Ketchup (or other paleo/Whole30 compliant ketchup)
4 cloves garlic, peeled and smashed
1 dried date (or dried fig), pit removed
1 teaspoon arrowroot powder
1/8 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
Dash cayenne pepper
DIRECTIONS:
Prep the chicken. In a medium bowl, mix the coconut aminos, sesame oil, arrowroot, ginger, and garlic. Cut the chicken into 1-inch pieces and add to the bowl. Mix well, then cover and refrigerate at least 2 hours or up to overnight.
Prep the veggies. Peel the sweet potato and cut in half lengthwise, then cut into 1/4-inch slices. Set aside. Wash and trim the green beans, then cut in half cross-wise. Set aside.
Prep the sauce. Place all the sauce ingredients in a blender or food processor and purée until smooth. When you’re ready to start stir-frying the chicken and veggies, pour the sauce into a small saucepan, bring to a boil, then reduce heat to a gentle simmer so the sauce thickens.
Cook the veg. In a large, non-stick skillet or wok, bring 1/2 cup water to a boil, then add the sweet potatoes. Cover and steam until tender, 4-5 minutes. Remove the sweet potatoes to a large bowl. Add another 1/2 cup water to the pan, bring to a boil, then add the green beans. Cover and steam until tender, 4-5 minutes. Remove the beans from the pan and add to the bowl with the sweet potatoes.
Cook the chicken. In the same skillet, dry out any remaining water and heat 1 teaspoon coconut oil over medium-high heat. Remove the chicken from the marinade (and discard remaining marinade). Working in batches, if necessary, add the chicken in a single layer and cook until well browned, about 4-5 minutes per side. Try not to crowd the pan or the chicken won’t attain the crispy, brown exterior that makes this dish feel decadent. As the chicken browns, add it to the bowl with the vegetables.
If using the sauce: Return the chicken and veggies to the sauté pan, add the sauce, and stir-fry until coated with sauce and heated through. Garnish with toasted sesame seeds and scallions.
If not using the sauce: Return the chicken and veggies to the sauté pan and season with a few dashes of coconut aminos. Garnish with toasted sesame seeds and scallions. Tastes great with oven-roasted cauliflower rice.
Recipe courtesy of http://meljoulwan.com/2014/06/17/wf2-recipe-chicken-nanking/
Yields
6-8 servings
Ingredients
2 lbs chicken breasts, cut into bite size pieces
1 small onion, diced
2-3 cloves garlic, minced
2 medium carrots, peeled and thinly sliced (about 1 ½ cups)
2 celery stalks, sliced (about 1 ½ cups)
1 cup celery root peeled and chopped into ½” cubes
8 cups chicken broth
2 tsp fresh thyme, minced (or ½ tsp dried)
¼ cup fresh parsley, minced (optional)
2-3 small zucchini, made into zoodles using either a julienne peeler or spiralizer
Salt & freshly ground pepper to taste
Directions
Yields
6 servings
Ingredients
2 tbsp olive oil
½ onion, minced
2 garlic cloves, minced
½ red bell pepper, minced
1 lb. grass fed ground beef
1 lb. ground turkey
2 eggs, beaten
¼ cup almond flour
1 tsp chopped oregano
1 tsp chili powder
½ tsp cayenne pepper
1 tsp salt
1 10 oz. package frozen spinach, thawed and squeezed dry
½ barbeque sauce or plum sauce
Directions
1.Preheat oven to 350F.
2.In a skillet over medium heat, heat the oil. Add the onion and garlic and saute until softened, 3 to 4 minutes. Add the pepper and saute until softened, about 3 to 4 minutes. Transfer to a large mixing bowl and let mixture cool.
3. Add to the vegetables in the bowl the beef, turkey, eggs, almond flour, oregano, chili powder, cayenne,and salt. Mix until well blended. Fold in the chopped spinach.
4.Pack the mixture into a loaf pan or make a free-form loaf in a baking pan. Glaze the top with barbeque or plum sauce.
5.Bake until the meatloaf is completely cooked(165F), 50 to 60 minutes. Let meatloaf rest for 10minutes before serving.
Recipe courtesy of The Paleo Cookbook for Kids
Yields
6 servings
Ingredients
1 tbsp avocado oil, ghee or lard
16 oz grass fed stew meat or beef tenderloin, cubed
1 onion, chopped
1 zucchini, chopped
3 Yukon Gold potatoes, chopped
1 cup carrots, chopped
Optional: sweet potato,parsnip,turnips
2 cups beef stock
1-2 tsp salt sea salt (or more to taste)
1 bay leaf
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp tomato paste
gluten-free Worcestershire sauce to taste
2 tbsp arrowroot flour
Directions
1. Turn on Instant Pot and press Saute; put in your oil and tenderloin. Saute until meat is no longer pink, then toss in remaining veggies. Stir to combine, and then add in the stock and seasonings except for arrowroot. Stir once more, place the lid on Instant Pot, secure the pressure valve and press Stew/Meat. The setting should automatically set itself for 35 minutes on high pressure.
2.Once cooking is complete, your Instant Pot should automatically switch over to Warm. You can leave it as is or quick release the pressure. (I let mine rest and release the pressure on its own slowly.) After about 20 minutes on the warm setting, you can open the top.
3.Carefully ladle out about ¼ cup of the liquid and combine that in a small bowl with the arrowroot flour. Add the slurry back into the pot and stir to thicken.
4.Taste the stew to see if you would like to add additional salt.
5. Remove the bay leaf.
6. Enjoy stew or leave on Warm setting until ready to enjoy.
Recipe courtesy of Paleo Cooking With Your Instant Pot by Jennifer Robins
Yields 2 servings
Ingredients
4 eggs
1 garlic clove minced
½ cup cherry tomatoes, halved
1 bunch fresh basil, minced
¼ cup almond cheese (optional)
sea salt and freshly ground black pepper
Directions
1.Preheat oven to 350F.
2. In a bowl, beat the eggs, almond cheese, fresh basil until well combined. Season with salt and pepper.
3.Pour the liquid into a small greased baking dish.
4. Place the cherry tomatoes, cut side up, in the egg mixture.
5. Bake in preheated oven for 20 minutes.
Enjoy with extra basil.
Credit
Recipe courtesy of PaleoLeap.com
1/2 cup rolled oats
1/3 cup pumpkin puree
1 cup unsweetened milk of choice (I like almond)
2 tablespoons chia seeds
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
Combine all ingredients in a mixing bowl and stir well. Pour into a glass jar with tight fitting lid. Store in refrigerator for minimum of 4 hours or overnight. This is an easy on the go breakfast your whole family will enjoy! Note: I like to make a stash of these on the weekends; they store well in refrigerator up to 3 days.